"Baguette"

Ingredients

44175 g flour
744 g salt
34⅞ tsp yeast
34875 ml water

Method

Mix 44175 g flour and 744 g salt
Add 34⅞ tsp yeast
Add 34875 ml water
Mix until a dough forms
Cover and rest for 8-10 hours
Tip onto floured surface and generously sprinkle with flour
Form into elongated shape, loosening the bottom of the dough from the surface
Cut into portions
Put baking parchment on an oven rack
Lift (while turning and stretching) each portion onto the prepared rack
Bake at 250 degrees for 25 minutes